Austin, TX. What isn’t there to love about this place?! I have been visiting this city for at least once a year for quite a few years. Between friends who used to live there, or friends who live there now – I am fortunate enough to have plenty of reasons to visit Austin. Even if you don’t have a personal connection to Austin, just go check it out. It’s one of the most fun cities I’ve ever been to. Its domestic, SW Airlines flies there for CHEAP, and its a great getaway for a quick weekend or a full week. I’ve traveled down to the lone-star state for music festivals, concerts, weekends on the lake, college reunions, or relaxing and spending time with friends. There is something for everyone! Promise.
Austin is an active place mostly due to the weather. The rivers, parks and lakes IN the city also help quite a bit. Everyone is Austin is always out and about. Just doing stuff. Being active. The whole population seems to always be outdoors, running, walking, hiking, swimming, boating, paddle-boarding, you name it. These people work hard, workout hard and they play hard. yay! Tons of fun bars, restaurants, live music venues, food trucks, events, and people who want to just live it up.
When visiting the ACL music festival a couple of years ago I experienced nirvana when I ate my first ‘Mighty Cone‘. This is a food truck born/raised in Austin that serves a unique batter blend for fried chicken, shrimp, avocado or combinations of these three wrapped in a tortilla, with mango jalapeño salsa, and dressed with ancho chile cream. H E A V E N. They serve this legal drug combination in a paper cone to make eating easier and less messy. Brilliant! Every time I go to Austin now, we must get a mighty cone. MUST!
I found a recipe at Food & Wine where I made a few tweaks to my liking – less sugar, less salt, more mango, more lime zest – other changes like that. I didn’t put them into cone shaped paper like they do in the food truck, I basically made burritos. This recipe takes some time for sure, but its worth every minute! Its a consistent blend of spicy and sweet and savory. It is SO good!
Ingredients (for 6 persons):
- 12 Chicken tender strips
- 2 avocados
- 6 cups corn flakes
- 8 tablespoons sesame seeds
- 12 tablespoons slivered almonds
- 8 tablespoons white sugar
- 3 tablespoons crushed red pepper flakes
- 2 tablespoons kosher salt
- 6 eggs
- 1 cup skim milk
- 3 cups AP flour for dredging
- Oil for frying (soy, peanut, vegetable – your choice)
- 5 flour tortillas
- 1 bag shredded cole slaw mix
- 1 cup diced mango
- 3 jalapeño peppers – seeded and chopped
- 4 tbsp white wine vinegar
- 2 tbsp sugar
- 2 tbsp water
- 2 tbsp diced shallot
- 1 tbsp minced garlic
- 3/4 cup light mayo
- 1/2 cup light sour cream
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1 tsp ground pepper
- 3/4 cup chopped cilantro
Chipotle cream sauce:
- 1/3 cup adobo sauce
- 8 oz light sour cream
- 2 tbsp lime zest
- 2.5 tbsp lime juice
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp ground pepper
Directions: (make sauce and slaw first)
Mix all ingredients in a small bowl. Add more honey, lime juice or cream if too spicy. Pour into squeeze bottle with a 1/4 inch or smaller spout. Refrigerate until ready to serve.
- Combine vinegar, sugar, water, mango, jalapeño & shallot in a small sauce pan.
- Warm over low heat for about 20 minutes until mango begins to break down.
- Pour into blender or food processor. Pulse until mixed well.
- Pour mixture into mixing bowl – add mayonnaise and sour cream. Whisk well.
- Add cilantro and finish with one last mixing to incorporate everything.
- Pour over cole slaw and mix all together. Add by 1/2 cup at a time to ensure the cole slaw doesn’t end up too soupy. Slaw should be covered but not sitting in excess sauce. If you have leftovers you can freeze for future use.
- Refrigerate until ready you use.
- Place ripe avocados in fridge for about 2 hours prior to frying.
- Pull from fridge and cut each avocado in half, then each half into 4 slices = 8 total per avocado. 16 slices total per 2 avocados.
- Heat fryer or skillet with oil to approximately 350 degrees.
- Pour corn flakes, salt, sugar, sesame seeds, red pepper flakes and almonds into a food processor.
- Pulse until coarsely ground and place into bowl.
- Whisk eggs and milk together, place in bowl.
- Pour flour into small bowl.
- Set up ‘frying station’ so that you first dredge items in flour, then egg mixture, then corn flake mixture, then into hot oil.
- Start with avocados in batches of 4 and and follow the step 8 dredging process from flour, to egg mix, and so on into the oil for frying. I recommend starting w/ avocados so the batter doesn’t pick up the chicken salmonella. I didn’t follow this advice – but you definitely should.
- Pull avocados from oil and place on paper towels to dry. Repeat until all avocado slices are completely fried.
- In batches of 4 strips each, follow the dredging process outlined in step 8. Place final chicken strips into oil and cook for about 7-8 minutes until coating is a caramel brown color.
- Pull from oil and place on paper towels to dry. Repeat until all chicken strips are completely fried.
To assemble cones:
- Warm tortillas in microwave or oven.
- Start with one tortilla and follow the process until all are completed for your meal/diners.
- Lay open tortilla and line the middle with slaw.
- On top of slaw place 2 chicken strips and then two avocado slices.
- On top of chicken and avocado, drizzle with chipotle cream sauce.
- Fold and serve in a cone (like the food truck) or eat like a burrito.